- 110 grams raw sugar
- 120 grams Butter, softened
- 1 tsp vanilla extract
- 2 egg yolks
- 300 grams plain flour
- 3 tbsp iced water
- 800 grams Jap Pumpkin
- 150 grams raw sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 eggs
- 1 can nestle evaporated milk, 375 ml
Place sugar into a clean, dry mixing bowl and mill 10 sec /speed 9
Add butter, vanilla and egg yolks and mix 3 min / speed 4. Scrape down the sides of bowl.
Add flour and water and mix 2 sec / speed 7, then minute. Wrap dough in thermomat or plastic wrap. Place into refrigerator for 30 minutes.
Remove dough from refrigerator – using 2/3 of the pastry line 20 cm pie dish. Return to refrigerator until ready to fill.
Roughly chop 800 grams jap pumpkin. Place pumpkin in varoma dish. Place 1.5 liter of water in TM bowl. Cook 30 minutes / Varmoa / Speed 2
Set pumpkin aside and allow to cool to room temperature
Place pumpkin in TM bowl. 6-10 Sec / Speed 10 – set aside
Place sugar into a clean, dry mixing bowl and mill 10 sec / speed 9
Add cinnamon, salt, ginger, and cloves. 4 Sec / Speed 3
Add eggs to TM bowl. 3 Sec / Speed 3
Add reserved pumpkin on 3 Sec / speed 3
Add evaporated milk through top of the lid while on speed 1-2
Pour into pie shell
Bake in preheated 220 degree C oven for 15 minutes. Reduce temperature to 175 degree C; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipping cream before serving.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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